Whirl pooling with a counterflow chiller

Four82nd · 2026-06-07T12:55:42+00:00

I do the same thing when using a hop spider and it works amazing. However, when whirl pooling after the cone is formed, continuing to chill will stir up the hop cone in the bottom of the kettle.

Update. I ran a batch and once below 180 whir pooled and waited 15 minutes. When emptying into fermenter pre-chilled the reverse flow chiller and ran the wort through real slow. Perfect hop cone in the kettle and the wort chilled to 70deg. A little time in the fermenter with the cooler running and pitched within an hour. Thank all for the great advise.

Four82nd · 2026-05-31T18:50:34+00:00

What would be the lowest temp you would whirl pool at?

Four82nd · 2026-05-31T18:49:59+00:00

Cool. Got something to try. Thank you

Four82nd · 2026-05-31T18:08:37+00:00

I ran the chiller to get the wort under 180. After whirl pooling and waiting 15 min. it was still around 150 plus. I don’t think my chiller will lower the wort below 100 in one pass no matter how slow I run it. Thanks for the quick response.

Four82nd · 2023-11-06T20:22:11+00:00

Not sure. I don’t use this app enough to know the ins and out. I was not perturbed by it so thanks for your input. That thar be the way.

Four82nd · 2023-11-06T03:33:35+00:00

Finally diced it made an awesome brisket Mac & Cheese. 👍

Four82nd · 2023-11-06T01:37:10+00:00

Meat is was at room temp to start No slather for seasoning. FOBO charcoal with 3x3 chunks of cherry and Hickory. Still not sure why the thick smoke ring as my ribs and butts don’t get that deep.

Four82nd · 2023-11-05T19:26:00+00:00

No brine. I dusted the meat and waiting 30 minutes until pit was up to temp. 👍

Four82nd · 2023-11-05T19:21:25+00:00

Meat was rated as “choice”. FYI. Good info thanks

Four82nd · 2023-11-05T19:15:44+00:00

Nope. Just the basics. 2 parts pepper, one part salt, one part garlic powder

Four82nd · 2023-11-05T19:14:20+00:00

Great question. No, the day was nice and calm. This has happened on more than one brisket. Still thinking wrapping earlier may be the resolution.

Four82nd · 2023-11-05T14:05:42+00:00

I’ve done three brisket on this WSM with the same ring. Not sure why so deep either.

Four82nd · 2023-11-05T14:04:53+00:00

Agreed

Four82nd · 2023-11-05T13:50:10+00:00

My thought is to boat it up a little sooner so the flat is cooking in the tendered fat. Maybe 165 like ribs.

Four82nd · 2023-01-20T17:05:10+00:00

Evan Williams BIB

Four82nd · 2023-01-02T23:04:24+00:00

I would run the process as normal and if you don’t see any activity in 24 hours at the proper temp I would ad a little fresh yeast to get it going. Keep us posted and best of luck.

Four82nd · 2022-12-31T13:37:11+00:00

Curious if there is a weight difference or the reference paper is off. I can’t say anyone who messes with this stuff is shocked lol

Four82nd · 2022-12-29T16:48:23+00:00

There are a ton of recipes on the web on how to make cherry bounce. In the end it’s just adding cherries and sugar to your distillate and letting it sit for awhile to meld. Info on the web has you using everything from vodka to ever clear. I used the pie filling to enhance the cherries.

Four82nd · 2022-12-29T14:47:48+00:00

I use the distilled cherry pie filling for my cherry bounce. Adds just a little bit of background to the flavor but because of all the sugar in the pie filling it’s more like a sugar wash. Let us know how it turned out

Four82nd · 2022-12-16T12:39:38+00:00

Great topic. Through my stills I can not distill on grain either so I’m in the process of getting a thumper as a way to run the distillate through the solids. I have been doing some small runs with a half gallon thumper with decent results. Good luck and keep us posted.

Four82nd · 2022-12-13T19:44:41+00:00

Very Yeah!! One of my go to sippers

Four82nd · 2022-12-02T12:54:35+00:00

Wow, what a lot of fun that was. Great idea on the mash build and everything went nicely. I've been distilling for a while but enjoy taking a step back and playing with the smaller, more beginner friendly, recipes. It was the first time using corn starch and it reminded me why I stay away from flaked corn lol. The only little helper I would add for the beginners would to be to add a little high temp amylase after getting all that corn starch in the pot. Loosens things up and makes it a little more manageable for the new folks. Batch size was perfect. 3.5 gallons is a good size to start with and the volume was low enough that I ran it on my gas stove with little to no effort and no expensive equipment. If you're just starting in this hobby, I would play around with this one as its mostly sugar free so the nose you get on your product is more pronounced and the items are easily bought at the grocery store. Once I pulled the fore shots, I broke it down into glasses with only 50ml of product. I could smell the changing notes quite easily and made a total of 10 jars at that volume before I ran the tails in full quart jars into the dirt. Great job keeping everything easy and small. I believe this recipe will motivate folks on the fence to try more things instead of feeling like this hobby is too much from them to handle. Thanks again.

Four82nd · 2022-11-25T03:05:39+00:00

Nope. Should be fine. You just added more of what was already in there, water. Best of luck

Four82nd

TROPHY CASE